Comments on: Take Five with Four-Star Chef Eric Ripert, On His Fascinating, New Behind-the-Scenes Bookhttp://www.foodgal.com/2009/02/take-five-with-four-star-chef-eric-ripert-on-his-fascinating-new-behind-the-scenes-book/
Musings on food, wine, laughter, and lifeTue, 03 Mar 2015 19:23:24 +0000hourly1http://wordpress.org/?v=4.0.1By: My Experience with MasterChef Korea | ZenKimchihttp://www.foodgal.com/2009/02/take-five-with-four-star-chef-eric-ripert-on-his-fascinating-new-behind-the-scenes-book/comment-page-1/#comment-67766
Sat, 01 Feb 2014 09:28:56 +0000http://www.foodgal.com/?p=1066#comment-67766[…] recipe that I like to cook in the winter. I tarted it up, inspired by Eric Ripert’s Lobster Cappuccino, by using a simple food science technique to make a stable foam using a microwave. I served it in a […]
]]>By: My Experience with MasterChef Korea | ZenKimchi Korean Food Journalhttp://www.foodgal.com/2009/02/take-five-with-four-star-chef-eric-ripert-on-his-fascinating-new-behind-the-scenes-book/comment-page-1/#comment-56257
Tue, 08 Oct 2013 05:30:49 +0000http://www.foodgal.com/?p=1066#comment-56257[…] recipe that I like to cook in the winter. I tarted it up, inspired by Eric Ripert’s Lobster Cappuccino, by using a simple food science technique to make a stable foam using a microwave. I served it in a […]
]]>By: Food Gal » Blog Archiv » Scrumptious Snapshots from New York, Part Ihttp://www.foodgal.com/2009/02/take-five-with-four-star-chef-eric-ripert-on-his-fascinating-new-behind-the-scenes-book/comment-page-1/#comment-30663
Tue, 15 May 2012 13:28:11 +0000http://www.foodgal.com/?p=1066#comment-30663[…] My Q&A with Eric Ripert Share and […]
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Fri, 31 Jul 2009 02:17:59 +0000http://www.foodgal.com/?p=1066#comment-5659[…] Gal » Blog Archive » Take Five with Four-Star Chef Eric … Syndicated from Food Gal » Blog Archive » Take Five with Four-Star Chef Eric ….That was followed by stints with Joel Robuchon in Paris, then Jean-Louis Palladin at the Watergate […]
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Sun, 01 Mar 2009 20:29:35 +0000http://www.foodgal.com/?p=1066#comment-2487Carolyn—Fell off my chair after reading Ripert’s answer to your incisive Q re: what’s it like when he and Bourdain hang out. Not too long ago a TV episode aired showing Tony B returning to Le Halles as a worker bee. After years of soft life as a Travel TV star. he quickly realized the quickness and agility with which he once ran the high-end, high volume kitchen as chef was gone. Getting behinder and behinder (including getting yelled at by his former sous chef), he placed a phone call to his pal–yep, to Eric Ripert for help.
Ripert left Le Bernardin to aid his pal–as a fellow grunt! After the last order finished, he and Bourdain had a few adult beverages. I suspect having spent just part of a dinner shift in a chaotic environment made him all the more determined to run a very disciplined operation. Yeah, I think when Eric and Tony B hook-up, they get wasted–after all, isn’t that what kindred spirits are about?
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